Kombu kelp (enough sheets to sandwich fiddleheads)
Cut discolored ends of lady fern fiddleheads, and blanch for 2 minutes.
Place plastic warp on a tray, lay kelp and lady fern alternately, top with kelp, and wrap.
Refrigerate for 1+ hours.
- If a slightly stronger taste is desired, this can be served with soy sauce and wasabi.
- Keeps for several days.
- The flavor naturally becomes stronger when fiddleheads are left sandwiched longer.
- Sandwiching ingredients is a common preservation technique for fish (see fish kobujime recipe here). When used for vegetables, they take on kelp taste and aroma much faster than fish.